Rosemary Focaccia Bread

Prep Time: 1 hour, 45 minutes | Cook Time: 20 minutes | Servings: 1 loaf

Ingredients

• 1 ⅓ cup warm water

• 2 teaspoons granulated sugar 

• ¼ ounce of active-dry yeast (1 package)

• 3 ½ cups all purpose flour

• ¼ cup olive oil; plus 2 tablespoons for drizzling 

• 2 teaspoons coarse sea salt

• 2 tablespoons dried rosemary

Directions

1. In a large mixing bowl combine warm water, sugar, and yeast. Quickly stir. Allow to sit for 10 minutes until yeast mixture becomes foamy. 

2. Add flour, olive oil, and salt to yeast mixture. Stir until combined. 

3. Remove dough from mixing bowl and knead on a floured surface for 8 minutes. If dough is too sticky, add additional flour 1 tablespoon at a time.

4. Shape dough into a ball.

5. Place dough in a greased mixing bowl. Cover with plastic wrap and place bowl in a warm location for 60 minutes, or until the dough has doubled in size.

6. Preheat oven to 400 degrees F. 

7. On a floured surface, roll dough into a large rectangle until about ⅓ inch thick. 

8. Place dough onto a lightly greased baking sheet and cover with plastic wrap. Allow to sit in a warm location for 20 minutes.

9. Remove plastic wrap and use fingers to poke deep dents all over dough. 

10. Drizzle 2 tablespoons of olive oil over dough and sprinkle with rosemary and sea salt.

11. Bake for 20 minutes.

12. Serve warm bread with olive oil and balsamic vinegar.